Grilled Kebabs
This is one of those posts that calling it a "recipe" is going to be a bit of a stretch.. let's go with..."method".
It's also not a particularly spicy dish they way I made it here, but still pretty good!
I forgot to get a photo of the food on a plate..so this is what you get.
Notes:
Today was definitely more protein heavy skewers, but definitely try mixing in some more vegetables! Mushrooms are great, and I think summer squash (courgette/zucchini and yellow squash) are better on the grill than any other way they can be cooked. Leave the mushrooms whole unless they're huge, and for the squash, cut into rounds about 1" thick and skewer them sideways (like I did the onions in the photos below)
Something else I like to do, more for the non-diabetics in the house, is some sliced and par-boiled potatoes, again about 1" thick, and big pineapple rings. (the potatoes and pineapple are big enough you don't have to skewer them at all)
For the potatoes I'd go with some Cajun seasoning (slap ya mama), and the pineapples I do a honey, lime & ground black pepper glaze (I know that sounds a little crazy if you haven't tried it...but give it a shot!) Just use about 3:1 of honey to lime juice, and a couple tsp of fresh ground pepper.
Ingredients:
This is all just what I did today, you could add/remove about anything you want.
- Beef (I used a locally grown ribeye steak, other cuts would be fine, but ribeye makes for super tender bites).
- Pork (a thick cut pork chop is easy).
- Chicken (a frozen Costco chicken breast).
- Andouille sausage (some left over that I had from another night's recipe)
- Shrimp, peeled and deveined.
- 1 large onion, sliced into thick slices.
- Bell pepper, quartered.. red, yellow or orange are better I think than green.
- Cherry Tomatoes
- Seasonings of choice. Salt, Pepper, Cajun Seasoning, garlic spread seasoning & butter, Greek seasoning, steak seasoning.
- Oil (avocado or olive oil spray)
Directions:
- Cut everything into appropriate sizes. 1" to 1.5" cubes or so for the beef/chicken/port. Quarter the peppers, slice the onions about 3/4 to 1" thick.
- Put everything on skewers. I know that alternating different meats and vegetables on a skewer looks pretty but I like to keep one thing on a skewer, that way I can move something like...the shrimp off to the side since they'll cook faster, and the tomatoes will go even quicker.
- Oil and season everything except the shrimp (We'll take care of that on the grill with the butter spread), and the sausage (it doesn't really need any oil or extra seasoning) This is what I use:
- Spray with avocado or olive oil.
- Steak seasoning on the beef and onions.
- Greek seasoning on the chicken and pork
- Salt/pepper on the peppers and tomatoes
- Slap Ya Mama (or other Cajun seasoning) on potatoes if you're using potatoes.
- If you do squash, I think I'd stick with just salt/pepper on that.
- Garlic butter spread to brush on the shrimp. (I like Johnny's, mix it according to the directions on the jar.), just barely melt it in the microwave so it's easy to brush onto the shrimp. For these 3 skewers I did 1 stick of butter worth of the spread.
- Grill it: I use a pellet grill, which is hotter in the center and cooler on the sides. So keep the tomatoes and pre-cooked sausage on the edges, shrimp and peppers closer, and the onions/beef/chicken/pork in the middle. You can then move things around as needed to keep them cooking at the rate you want. Cook until everything is done.
- Remember chicken should be 160 degrees, pork 145, steak and shrimp I usually take to 125 to 130. The sausage just needs to heat through and hopefully gets some grill marks, the onions and peppers should be softened and just a little bit charred, and the tomatoes just heated through and blistered.
- Serve with whatever you like.. I love A1 sauce, even on the chicken and pork! (don't come at me food snobs!) And ketchup if you've done potatoes. (and honestly, if you dip those onions in ketchup, it tastes very close to a fast-food breaded and fried onion ring.
I believe we ate around 5:00.. That's where I tapped to get the "100.0" number at the bottom anyway. I can't remember for sure and I can't tell from the graph since it didn't really seem to affect it at all. That's what we like to see.
- Cut everything into appropriate sizes. 1" to 1.5" cubes or so for the beef/chicken/port. Quarter the peppers, slice the onions about 3/4 to 1" thick.
- Put everything on skewers. I know that alternating different meats and vegetables on a skewer looks pretty but I like to keep one thing on a skewer, that way I can move something like...the shrimp off to the side since they'll cook faster, and the tomatoes will go even quicker.
- Oil and season everything except the shrimp (We'll take care of that on the grill with the butter spread), and the sausage (it doesn't really need any oil or extra seasoning) This is what I use:
- Spray with avocado or olive oil.
- Steak seasoning on the beef and onions.
- Greek seasoning on the chicken and pork
- Salt/pepper on the peppers and tomatoes
- Slap Ya Mama (or other Cajun seasoning) on potatoes if you're using potatoes.
- If you do squash, I think I'd stick with just salt/pepper on that.
- Garlic butter spread to brush on the shrimp. (I like Johnny's, mix it according to the directions on the jar.), just barely melt it in the microwave so it's easy to brush onto the shrimp. For these 3 skewers I did 1 stick of butter worth of the spread.
- Grill it: I use a pellet grill, which is hotter in the center and cooler on the sides. So keep the tomatoes and pre-cooked sausage on the edges, shrimp and peppers closer, and the onions/beef/chicken/pork in the middle. You can then move things around as needed to keep them cooking at the rate you want. Cook until everything is done.
- Remember chicken should be 160 degrees, pork 145, steak and shrimp I usually take to 125 to 130. The sausage just needs to heat through and hopefully gets some grill marks, the onions and peppers should be softened and just a little bit charred, and the tomatoes just heated through and blistered.
- Serve with whatever you like.. I love A1 sauce, even on the chicken and pork! (don't come at me food snobs!) And ketchup if you've done potatoes. (and honestly, if you dip those onions in ketchup, it tastes very close to a fast-food breaded and fried onion ring.
I believe we ate around 5:00.. That's where I tapped to get the "100.0" number at the bottom anyway. I can't remember for sure and I can't tell from the graph since it didn't really seem to affect it at all. That's what we like to see.
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